Southern Black Eyed Peas
A southern staple, black eyes peas are a delicious side dish that is super simple to make from scratch. Made with bacon and onions, this recipe goes perfectly with a big slice of buttermilk cornbread.
Ingredients
- 1 ½ cups dry black eyed peas
- ½ cup onions small diced
- 4 slices thick cut bacon small diced
- 7 cups water
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 pinch chipotle powder or cayenne powder
Instructions
- Rinse and sort through the peas. Remove and discard any bad peas, rocks or clumps of dirt.
- In a large pot over medium heat start sautéing the bacon and onions. Do not cook the bacon until it is crispy. You are looking for the bacon to have rendered off some of its fat and the onions to be softened. Only sauté for about 6 minutes, stirring regularly to ensure nothing burns.
- Add in the water, peas and seasonings. Bring to a simmer and cook for about 3 hours, or until the peas are done and the liquid has thickened slightly. Stir occasionally to prevent burning.
- Add more liquid if needed to ensure the peas do not go dry and burn. Adjust the seasonings if needed. Enjoy!